Garlic Cooking Wine
Dry white cooking wine used in luxury/prestige dishes. Imparts a richness to foods that only comes from using real wine, as well as an incredible jolt of garlic flavor.
Can be used in sautés, marinades, stews or any recipe that calls for dry white wine.
We begin with fresh garlic – lots and lots of fresh garlic – which is fermented with enough sugar to provide the yeast with food for producing the correct level of alcohol. The raw garlic is worked upon by the active yeast such that the garlic flavor is not simply extracted, but actually subtly changed by the fermentation process to make it both richer and smoother.
The wine is then pressed off the solids, and aged in tanks for three months before being filtered and bottled.
- 12.5% alcohol
- Sugar is 1.2% (dry)
- 50cl clear screw top bottles
- Light straw color
Where to buy
Recipe: David’s Sautéed Mushrooms
- 200 g small white mushrooms
- 30 g butter
- 30 ml (2 Tbs) Finnviini Kynsilaukka Wine
- 7 g chopped parsley
- Salt to taste
Cut mushrooms into quarters. Melt butter in pan over medium-high heat. Add mushrooms and Kynsilaukka. Cook until soft (about 5 minutes). Add parsley and salt, then serve immediately.